Olive and Sundried Tomato Bread
A community recipe by gastrohooverNot tested or verified by Nigella.com
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Place yeast, warm milk and sugar with half the flour in a bowl. Mix well and place in a warm place until frothy and bubbly. In another bowl, add remaining flour, salt and basil. Mix in tomatoes and olives. Make a well in the centre, and add the beaten egg and yeast mixture. Add the butter last. Using your hand or a rubber spatula, mix into a dough. Knead gently. Place in a clean, oiled bowl and set aside in a warm place to rise. Once risen, knead again, then place in a greased loaf tin. Bake at 180 degrees Celsius for 30 minutes. Serve sliced, warm, with butter.
Place yeast, warm milk and sugar with half the flour in a bowl. Mix well and place in a warm place until frothy and bubbly. In another bowl, add remaining flour, salt and basil. Mix in tomatoes and olives. Make a well in the centre, and add the beaten egg and yeast mixture. Add the butter last. Using your hand or a rubber spatula, mix into a dough. Knead gently. Place in a clean, oiled bowl and set aside in a warm place to rise. Once risen, knead again, then place in a greased loaf tin. Bake at 180 degrees Celsius for 30 minutes. Serve sliced, warm, with butter.
Introduction
A beautiful lunch dish or savoury snack.
A beautiful lunch dish or savoury snack.
Ingredients
Serves: 6
Metric
Cups
- 20 grams yeast (compressed)
- 1 tablespoon caster sugar
- 2 tablespoons butter (softened)
- 125 millilitres milk (warm)
- 1 egg
- 375 millilitres plain flour (sifted twice)
- ½ teaspoon salt
- 90 grams sundried tomatoes (sliced)
- 90 grams black olives (pitted)
- 1 handful fresh basil (chopped)
- 1 ounce yeast (compressed)
- 1 tablespoon superfine sugar
- 2 tablespoons butter (softened)
- ½ cup milk (warm)
- 1 egg
- 1½ cups all-purpose flour (sifted twice)
- ½ teaspoon salt
- 3 ounces sundried tomatoes (sliced)
- 3 ounces black olives (pitted)
- 1 handful fresh basil (chopped)
Method
Olive and Sundried Tomato Bread is a community recipe submitted by gastrohoover and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by ImogenJane on 11th April 2018
Show more commentsI'm not sure if this recipe is right...i never add flour with the yeast and milk and sugar. how is a dough supposed to be frothy and bubbly?